It’s a cooking Sunday and my house smells like fall. This recipe was adapted from a book called 40 Top Paleo Recipes by Jenny Allan. I did not see the kick of spice coming, but it’s a really nice warmer-upper.


This is beef stew with a kick, and tons of great veggies to fill you up. Don’t be scared of the long list of ingredients – it’s really quite simple once you start chopping vegetables.

2 tbsp. butter
1 sweet onion, chopped
2 cloves garlic, pressed
1 lb. beef stew meat
1 lg. parsnip, peeled and chopped
1 potato, peeled and chopped
3 celery stalks, chopped
3 carrots, chopped (or shredded, which is my preference)
1 leek, chopped
2 apples, peeled and chopped
1 tbsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground turmeric
1/4 tsp. nutmeg
1 tbsp. curry powder
1 c. Coconut milk
4 c. Beef broth (I made my own; if you buy, try to get a lower sodium gluten free version)
1 bunch of parsley, chopped

In your Dutch oven, melt the butter over medium- high heat. Add onion, garlic and beef and sauté until meat is no longer pink. Add all vegetables and sauté another 2 minutes. Add spices and mix to distribute evenly. Add coconut milk and beef broth and bring to a boil. Reduce heat and cover; let simmer about 30 minutes. Add parsley and let cook another 5-10 minutes.


What a great Packer game day treat! Enjoy!